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Heat transfer properties of home mea...

Neumann, Matthew A.

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Heat transfer properties of home meal replacement product/package systems.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Heat transfer properties of home meal replacement product/package systems./
作者:	Neumann, Matthew A.
面頁冊數:	66 p.
附註:	Adviser: Bruce Harte.
Contained By:	Masters Abstracts International39-05.
標題:	Engineering, Packaging. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1403889
ISBN:	0493195610

Heat transfer properties of home meal replacement product/package systems.
Neumann, Matthew A.

Heat transfer properties of home meal replacement product/package systems. - 66 p.

Adviser: Bruce Harte.

Thesis (M.S.)--Michigan State University, 2001.

This study examined the heat loss profile of four different commercially available frozen food dinners (2 sizes of lasagna, corn, and meatloaf) cooked in a conventional oven and microwave. By monitoring the heat loss profile (temperature vs. time) with thermocouples the R-values of several materials suitable for frozen food packaging (foil, paperboard, and PET) were calculated. The R-value of the materials were 0.607 ft<super>2</super> - °F - hr/BTU for PET, 0.441 for foil, and 0.490 for paper. Additionally, heat loss profiles were constructed for the cooling of the frozen dinners after heating. There was significant variation in the initial temperatures of the food products after heating. This suggests that there would be difficulty in theoretically modeling the heating and cooling rates. Additionally, while the individual locations tested for temperature versus time displayed irregular behavior, the average of these points when plotted as heat loss versus time data fitted a simple theoretical model very well. After cooking, the center temperature of the foods was generally lower than that of the surrounding mass. In some cases, the center temperature was much lower than the surrounding mass, which brought about a warming trend of the center mass. This research examines the behavior of water and commercially available food as it cools at room temperature in various packaging materials and sizes.

ISBN: 0493195610Subjects--Topical Terms:

1025152
Engineering, Packaging.

Heat transfer properties of home meal replacement product/package systems.
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502 $a Thesis (M.S.)--Michigan State University, 2001.
520 $a This study examined the heat loss profile of four different commercially available frozen food dinners (2 sizes of lasagna, corn, and meatloaf) cooked in a conventional oven and microwave. By monitoring the heat loss profile (temperature vs. time) with thermocouples the R-values of several materials suitable for frozen food packaging (foil, paperboard, and PET) were calculated. The R-value of the materials were 0.607 ft<super>2</super> - °F - hr/BTU for PET, 0.441 for foil, and 0.490 for paper. Additionally, heat loss profiles were constructed for the cooling of the frozen dinners after heating. There was significant variation in the initial temperatures of the food products after heating. This suggests that there would be difficulty in theoretically modeling the heating and cooling rates. Additionally, while the individual locations tested for temperature versus time displayed irregular behavior, the average of these points when plotted as heat loss versus time data fitted a simple theoretical model very well. After cooking, the center temperature of the foods was generally lower than that of the surrounding mass. In some cases, the center temperature was much lower than the surrounding mass, which brought about a warming trend of the center mass. This research examines the behavior of water and commercially available food as it cools at room temperature in various packaging materials and sizes.
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